These Grilled Little Potato Skins are a perfect summer recipe done on the barbecue and not heating up the house by putting on the oven.

30 mins
40 mins


  • Heavy duty foil
  • Grapefruit spoon


  • 1.5 lbs Little Potatoes
  • 1/4 cup olive oil, divided
  • (To taste) kosher salt
  • 5 to 6 slices good quality bacon, cooked crisp, and sliced or crumbled
  • 1 cup cheddar cheese, grated
  • (For garnish) sour cream and chives


  • Step 1

    In a large piece of heavy duty foil place in the potatoes and drizzle with 1/8 cup olive oil.

  • Step 2

    Sprinkle on the kosher salt and toss to coat. Seal up the foil pouch and grill on medium-high indirect heat for 35 to 40 minutes or until just done. Let cool to touch.

  • Step 3

    Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.

  • Step 4

    Grill cut-side down on medium-high to get grill marks. Place on a foil tray.

  • Step 5

    Fill each skin with a small amount of cheddar cheese and then bacon, (you can make them to this point ahead of time and refrigerate).

  • Step 6

    Place the foil tray on the grill on indirect heat again and close lid. Grill until the cheese melts.

  • Step 7

    Top each skin with a dab of sour cream and chives.